50 minutes
A traditional Spanish dish combining rice, meats, seafood, and vegetables with aromatic spices and cooked to perfection.
tablespoons
Meat, cut into 1-inch pieces
0 lb
to taste
to taste
Onion, chopped
each
Bell Pepper, chopped
each
Short-grain Rice
cups
Saffron Threads, optional
pinches
Hot Stock
cups
Seafood
0 lb
Vegetables
0 lb
1. Prep and Sear Meat
In a 12-inch skillet, heat olive oil over medium-high. Add meat, season with salt and pepper, and brown well. For a meatless paella, start with step 2.
2. Soften Vegetables
Add onion and bell pepper, cooking until they soften.
3. Toast Rice
Stir in rice and optional saffron, cooking until rice glistens with oil.
4. Create Base
Pour in hot stock, stir to combine, then top with seafood. For vegetarian, exclude seafood.
5. Cook Undisturbed
Allow to simmer without stirring. If necessary, adjust the skillet for even heat. After 10 minutes, season and add vegetables, stirring only once.
6. Finish and Serve
Continue cooking until rice is tender with slight bite and liquid is absorbed. Lower heat if you detect burning. The socarrat (crust) on the pan bottom is a prized feature.
Short-grain Spanish varieties like Bomba or Calasparra are essential for the perfect texture.
High-quality meats, seafood, and vegetables significantly impact the final dish.
A traditional paellera or the widest skillet you have is crucial for even cooking and socarrat formation.
Avoid stirring after adding rice to allow the socarrat to develop properly.
A well-cooked, jammy mixture of garlic, onions, and tomatoes is key for foundational flavor.
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